Homemade corn tortillas
Submitted by John on 23 April 2007 - 1:16pm.
These tortillas have the authentic corn taste. Great for tacos, quesadillas, or baked dishes.
Ready
- 4 cups masa harina (fine corn flour)*
- ½ tsp salt
- 2 ½ cups hot but not boiling water
Set
- Large bowl
- Plastic wrap
- Tortilla press or rolling pin
- Large cast iron griddle or skillet
Go
- Place the masa harina and salt in a large bowl.
- Add the water and mix with your hands until the dough comes together in a soft ball.
- Continue kneading until the dough is elastic enough to hold together without cracking, about 3 minutes.
- Divided the dough into 18 equal portions and cover with plastic wrap or a damp towel (you can make this a day ahead, wrap in plastic wrap and refrigerate).
- Place a portion of dough between 2 pieces of plastic wrap.
- Press with a tortilla press or roll out with a rolling pin into a 6-7 inch circle. Smooth any rough edges.
- Continue flattening the remaining portions.
- Heat a heavy skillet, griddle or over high heat until it begins to smoke.
- Peel the plastic off a tortilla and place in pan.
- Reduce the heat to medium-high and cook for 30 seconds. Flip and cook on the other side for 1 minute.
- Flip again, and cook until the tortilla puffs up a bit but is still pliable, not crisp ( about 30 seconds more).
- Remove and continue until all the tortillas are cooked.
- Serve.
What you should know
*Masa harina (fine corn flour) can be purchased in most supermarkets or specialty stores. Don’t try to make with courser kinds of corn flour, you’ll be disapointed.
Make a double batch and store the cooked tortillas, after they cool, in freezer bags for future use.
Re: Corn Tortillas
Submitted by advert on 14 January 2010 - 11:28pm.
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